Begin by cutting the chicken into bite-sized pieces and seasoning them generously with salt and pepper. In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the chicken and sauté for 6-8 minutes, stirring occasionally until golden brown and cooked through. Remove the chicken from the pot and set aside.

In the same pot, add another tablespoon of butter if needed and reduce the heat to medium. Add 4-5 cloves of minced garlic and sauté for about 30 seconds, or until fragrant. Sprinkle in 1 teaspoon of crushed red pepper flakes, stirring into the garlic for added flavor.

Pour in 2 cups of chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Increase the heat to bring the mixture to a gentle simmer, allowing it to bubble for about 2-3 minutes.

Stir in 1 cup of heavy cream until the sauce is smooth. Allow it to bubble for another minute before adding in 9-12 ounces of fresh tortellini. Cook according to package instructions for 4-6 minutes, until they are tender and floating.

Return the sautéed chicken to the pot, stirring gently to combine. Gradually sprinkle in ½ cup of grated Parmesan cheese, stirring until melted and incorporated. Let it simmer for an additional 2-3 minutes.

Turn off the heat and mix in a generous handful of freshly chopped herbs. Stir everything, allow it to sit for a minute before serving. Ladle into bowls, topping with extra Parmesan if desired.